For the icing

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

100g golden caster sugar

mimosa balls and crystallised violets, to decorate

Method

Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.

Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.

Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.

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Comments, questions and tips

Comments (40)

cecile112nd Dec, 2016

5

I have been baking this for years when I got it from the 101 Cakes & Bakes cookbook.It always comes out light and fluffy.The only thing I changed is the lemon drizzle - I heated 5 Tbsp lemon juice with 6 Tbsp icing sugar and 2 Tbsp caster sugar until all the sugars are dissolved. That definitely gave it a strong lemony taste.

I have just made 2 of these to sell for Sport Relief at work tomorrow.

I cooked one to see how it turned out and have just made the second one. The first one was lovely, but not as squishy and moist as I wanted- not dry though.

The second one I stabbed all over with a skewer when cooked and I melted the sugar with the lemon juice for the topping so when I poured it over its sank into the cake. I'm going to out a bit of icing on this one too :)

This is a very easy recipe to do. I am wheat intolerant so I used gluten free flour and added lemon juice to the mixture to make the cake really moist. It turned out beautifully and absolutely delicious. A triumph for those of us who are gluten and wheat intolerant and others wouldn't know the difference either.

this cake is one of our family favourites. we like it to be especially lemony so I put in one and a half lemon rinds into the cake and also do one and half lemons for juicing and 150g sugar. its wonderful, there is no need for the flowers etc.

nice cake- light, moist etc but I would of liked the flavour to come through more as all I could really taste was sugar. Think I will do an orange and cardamon version and increase the zest and substitute some of the milk for orange juice

Very nice cake- light, moist etc but I would of liked the flavour to come through more as all I could really taste was sugar. Think I will do an orange and cardamon version and increase the zest and substitute some of the milk for orange juice

I made a wonderful variation of this recipe and made a lemon buttercream cake!

I simply baked two lots of this separately in a 8inch cake tin then made a lemon buttercream icing (55g butter, 1tbsp lemon juice, 2tspns lemon rind and 250g icing sugar whisked together) and put half on one then half on the other cake and sandwiched them together!

I usually baked one big batch using my roasting tin multiply the ingredients by 3. I would often subsitute milk with butter milk. For icing I usually used juice of 3 lemons with icing sugar and pour the lots to the warm cake and let it cool completely before I cut. This cake is very popular at my work place and it usually gone within the first hour.

LOVELY...........YUMMY YUMMY!This cake is so easy to make and is lovely and moist.I made this in a loaf tin and cooked for approx 50 - 60 mins on Gas Mark 4.Go on make it..........you won't be dissappointed.

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Questions (0)

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Tips (2)

little chef12th Jun, 2014

5

I didn't have crystalised violets, so I used fresh garden rose petals which worked beautifully.

I did not have any lemons so used zest and juice of 2 large limes.I also baked it in a loaf tin at 160C fan oven for 50 mins (covered with foil for last 10 mins to stop the top from burning).Really easy recipe which turned out great!

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